PINA COLADA PIE
Steps:
- In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
- Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
- Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
PINA COLADA PIE
Instant pudding makes this tropical pie a breeze to prepare. Crushed pineapple and a coconut crumb crust add fabulous island flavor.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
- Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
- Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PINA COLADA KEY LIME PIE
Provided by Food Network
Time 2h29m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough.
- Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.
- For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
- Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).
- Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.
- Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!
PINA COLADA PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
- For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
- For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
- Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
- For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.
STRAWBERRY-PINA COLADA PIE
Cool pineapple and coconut in a creamy filling with a Nilla Wafer crust. Take a bite and be swept away by the bright, refreshing flavors of the Caribbean.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
- Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.
- Refrigerate 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7925 g, Sugar 0 g, Protein 3 g
BLUEBERRY-PINEAPPLE PINA COLADA PIE
Make and share this Blueberry-Pineapple Pina Colada Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
- Preheat oven to 400°.
- In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
- In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
- Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
- Place the pie on the center oven rack and bake for 30 minutes.
- Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
- Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
- Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
- Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
- Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
- Continue baking about 30 minutes until juices bubble thickly around the edge.
- If top starts to get too brown, cover loosely with foil for the last 15 minutes.
- Transfer pie to a wire rack; let cool for at least 1 hour before serving.
TROPICAL PINA COLADA PIE
Whether you use coconut-flavored rum (you may opt for cold water instead), this cool and creamy pie will remind you of a frosty pina colada.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
- Sprinkle 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.
- Top with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PIñA COLADA PIE
Categories Fruit Dessert Coconut Pineapple Macadamia Nut Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 15
Steps:
- For Crust:
- Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes.
- For Filling:
- Spread sorbet in crust; smooth top. Place in freezer.
- Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight. (Can be prepared 2 weeks ahead.)
- Turn out pie onto platter. peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut. Garnish with mint.
PINA COLADA CUSTARD PIE- VIRGIN, NO ALCOHOL
I found this on another site. It sounds delicious! I'm posting this for Zaar World Tour 5 for the Carribean.
Provided by Realtor by day
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth.
- Add other eggs and rum extract, whip until smooth again, stir in pineapple.
- Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking).
- Bake for 1 hour at 350 degrees.
- Sprinkle with coconut and refrigerate for 2 hours before serving.
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PIñA COLADA PUDDING PIE
You'll feel like you're sipping a tropical drink on vacation when you taste this delicious Easy Piña Colada Pudding Pie.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
- Pour into crust.
- Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 3 g
PIñA COLADA
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium
IMPOSSIBLE PINA COLADA PIE
Make and share this Impossible Pina Colada Pie recipe from Food.com.
Provided by BrendaM
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Grease a 10 x 1 1/2-inch pie plate.
- Beat all ingredients, except 1 cup coconut, 30 seconds in blender on high or 1 minute with hand beater.
- Pour into pie plate.
- Sprinkle with reserved coconut.
- Bake until knife inserted in center comes out clean, 40 to 45 minutes.
- Garnish with sliced pineapple and whipped cream, if desired.
- Keep refrigerated.
Nutrition Facts : Calories 429.5, Fat 29.5, SaturatedFat 20.5, Cholesterol 142.6, Sodium 322.6, Carbohydrate 30.7, Fiber 3.1, Sugar 21.9, Protein 8.2
PINA COLADA PIE
This contains no alcohol, just the combined flavors or pineapple and coconut. 6 hour (at least) chill time.
Provided by ratherbeswimmin
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add the cold water to a small stainless steel bowl; sprinkle the gelatin over the water; let stand so gelatin can dissolve.
- Add two inches of water to a med-size saucepan; bring to a bare simmer.
- Whisk the sugar, eggs, pineapple juice, and coconut milk in a medium stainless steel bowl; place bowl on top of the simmering water, making sure that the bottom of the bowl doesn't touch the water.
- Heat, whisking constantly, until the mixture registers 160 on an instant-read thermometer.
- Remove bowl from the pan; whisk in the gelatin mixture.
- Set the bowl over a larger bowl of ice cubes and let the pineapple mixture stand, about 10 minutes, or until it has begun to thicken, whisking occasionally.
- Whip the heavy cream in a mixing bowl, using an electric mixer, until soft peaks form.
- Gently fold the whipped cream into the pineapple mixture.
- Transfer filling to the prepared pie shell.
- Cover the pie with plastic and refrigerate at least 6 hours or until the filling is completely set (may be up to 1 day).
Nutrition Facts : Calories 477.1, Fat 27.5, SaturatedFat 13.3, Cholesterol 146.5, Sodium 278.7, Carbohydrate 53.4, Fiber 0.7, Sugar 40.6, Protein 6.6
PINA COLADAS
Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.
Nutrition Facts : Calories 457 calories, Fat 13g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 55g carbohydrate (52g sugars, Fiber 0 fiber), Protein 0 protein.
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
- Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
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